I thought I was alone in my passion for this delicious but obscure French apéritif until I discovered that today is National Lillet Day. I know, who knew?
I first tasted Lillet about 10 years ago when I was living in Paris. A French friend introduced me to it with the caveat, “my parents like this”, which I think was code for, “this may taste good, but is deeply uncool and to be savoured in private only”. Now I know there are other like-minded folk out there – we have our own day, after all – maybe this is the time to break cover and finally tell people how great this stuff is.
Lillet has a secret recipe but is essentially a blend of Bordeaux wines (Sauvignon Blanc, Sémillon and Muscadelle for Lillet Blanc and Cabernet Sauvignon and Merlot for Lillet Rouge) and citrus liqueurs with, I gather, some Cinchona bark liqueur for good measure. It tastes of candied orange, lime, honey and mint and a little bit resinous. It does have a touch of sweetness, but if you serve it chilled the herbal notes make it a really refreshing pre-dinner drink.
It’s typically used as a cocktail ingredient and Lillet’s best claim to fame is that James Bond specified it as a key ingredient of a Vesper in Casino Royale: “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice cold then add a large slice of lemon peel. Got it?” With all due respect to James, I prefer mine neat with ice and a slice. I like to keep a bottle on the go in the fridge in case I fancy a small glass of something but don’t want to open a bottle of wine – it seems to last for a while quite happily. I also prefer Lillet Blanc over Lillet Rouge which is slightly more bitter. There is a new rosé version, but I confess I haven’t tried it yet myself.
You can pick Lillet up in Selfridges or Harvey Nichols and online (probably more cheaply). Maybe best to try it out in a bar first to see if you fancy joining me and my new band of Lillet-loving friends.
